Passover "Mandel Bread"

As if you don't have this recipe (it's the Jewish equivalent to the "NY Times Plum Torte" that Craig Claiborne sighed and published every year.) I think it was first published in The Jewish Press. I credit it to my mother. Thanks, Mom!

I just learned that the pork roast and Molly Kugel seder I'm making dessert for this year has increased to over 40 guests. We'll have to slug it out over the single 9" flourless chocolate cake (wait for the post .. it's a winner!); and I do have about 12 dozen macaroons - many varieties!

But, it's time to pull out the matzo cake meal - akin pouring a little more water in the soup pot for the dessert table. As long as there's Rick's chrain, delicious pork, Molly's kugel and plenty of wine, I'll be content. And I'll enjoy watching everyone devour these desserts.

Oh... check the macaroon page for another variation, a macaroon that I dedicate to my friend, teacher and mentor, Suvir Saran, a self-proclaimed "Jindu", I call it a "Suviroon"!

peace and love,
jane

Passover Mandel Bread

(from Mom)

Blue Heron Kitchen

CREAM TOGETHER:           2 cups sugar

                                                ½ pound butter or margarine

ADD:                                       6 eggs, size large, one at a time, beating well after each egg

SIFT TOGETHER:                 2 ¾ c. matzo cake meal

                                                ½ tsp. kosher salt

                                                ¾ c. potato starch

Fold dry ingredients into egg, butter, sugar mixture

ADD:   1 cup chopped nuts and 6 oz. chocolate chips or chopped bar chocolate (or omit the nuts, as I do and just add 12 oz. of chocolate chips)

Form into 4 - 2” wide [about ½-3/4” high] loaves [two loaves per cookie sheet – width, not length] and sprinkle with cinnamon sugar mix.

Bake on cookie sheets at 350 degrees for 45 minutes [less], slice while warm into 1/2” pieces.

Yield:  4 loaves

Passover Mandel Bread

Gut Yontif!!!

Here is the best Passover Mandel Bread recipe.  Sure, it's a contradiction in that it isn't 'twice baked', but Passover is a contradiction in and of itself.  It's a restrictive holiday because for observant Jews, any food that begins to hint at rising or fermenting is simply not part of the program.

These cookies taste great.  You'll need to go to the Kosher for Passover aisle in your supermarket and pick up some matzo CAKE meal.  Pick up some potato starch too.  If you don't observe this holiday, these are the two ingredients you'll need to try out this seasonal cookie recipe.  Try Ghiradelli chocolate chips or chop up some great quality chocolate.  Nuts are optional (another pastry arts perc).

Passover Mandel Bread

Blue Heron Kitchen

CREAM TOGETHER:           2 cups sugar

                                                ½ pound (two sticks), unsalted butter

ADD:                                       6 eggs, room temperature, size large, one at a time,

                                                beating well after each egg is added (It's important to beat the eggs. 

                                                They're the sole leavening agent.)

SIFT TOGETHER:                 2 ¾ c. matzo cake meal

                                                ½ tsp. kosher salt

                                                ¾ c. potato starch

Fold dry ingredients into egg, butter, sugar mixture

ADD:     1 cup chopped nuts (toast and cool prior to chopping - this brings out their natural oils and makes the whole product taste better) and 6 oz. chocolate bits or chopped excellent quality chocolate (You can omit the nuts, but add more chocolate!)

Form into 4 - 2” wide [about ½-3/4” high] loaves [two loaves per cookie sheet – width, not length] and sprinkle with cinnamon sugar mix.

Bake on cookie sheets at 350 degrees for 45 minutes [less], slice while warm into 1/2” pieces.